Italian-Style Chicken & Zucchini with Pesto-Pepper Rice

Italian-Style Chicken & Zucchini

with Pesto-Pepper Rice

25 MIN
-$0.05/serving 2 Servings
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    From the Test Kitchen

    This simple dish is packed with vibrant Italian flavors like basil (the beloved, aromatic herb at the heart of our irresistible pesto), as well as a blend of classic seasonings like the fragrant dried rosemary and sage used to coat our chicken.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    fresh
    ingredients
    Italian-Style Chicken & Zucchini with Pesto-Pepper Rice
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 1 cup Red Quinoa
    • 1 Zucchini
    • 4 oz Grape Tomatoes
    • ⅓ cup Basil Pesto
    • ½ oz Pickled Peppadew Peppers
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Meyer Lemon
    Cook the quinoa
    1 Cook the quinoa

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the chicken
    2 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm. 

    *An instant-read thermometer should register 165°F.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Thinly slice the zucchini into rounds. Halve the tomatoes. Roughly chop the peppers. Quarter and deseed the lemon.

    Cook the zucchini & tomatoes
    5 Cook the zucchini & tomatoes

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

    Finish the quinoa & serve your dish
    7 Finish the quinoa & serve your dish

    To the pot of cooked quinoa, add the pesto and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished quinoa and cooked zucchini and tomatoes. Garnish with the cheese. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Cook the quinoa
    1 Cook the quinoa

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm. 

    *An instant-read thermometer should register 165°F.

    Cook the chicken
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Thinly slice the zucchini into rounds. Halve the tomatoes. Roughly chop the peppers. Quarter and deseed the lemon.

    5 Cook the zucchini & tomatoes

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

    Cook the zucchini & tomatoes
    Finish the quinoa & serve your dish
    7 Finish the quinoa & serve your dish

    To the pot of cooked quinoa, add the pesto and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished quinoa and cooked zucchini and tomatoes. Garnish with the cheese. Serve the remaining lemon wedges on the side. Enjoy!

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